1/4 teaspoon cumin and 1/2 teaspoon cayenne for a little "kick" if desired

Instructions

1. Chop the hazelnuts and spread on a cookie sheet. Preheat over to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels.

Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Tie legs together with kitchen twine. Squeeze 1 orange and lemon over turkey. Season outside of turkey generously with salt and sprinkle with pepper. Gently rub seasonings into turkey.

2. Heat juice of remaining orange, lemon, the butter, and wine in a small saucepan over medium heat until the butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil)

Directions

Preheat oven to 375° F.

To butterfly the chicken breast, place them flat on a cutting board with your hand on top. Using a sharp knife, slice most of the way into the thicker side of the breast and slice along until you reach the thinner side. Be careful not to cut through the entire breast; just cut enough to be able to open the breast like a book.